Loaded Cauliflower Casserole

Loaded Cauliflower Casserole is incredible comfort food that the entire family will devour. Creamy cheese, bacon, cauliflower, and scallions are the perfect combination. Not only does it taste amazing, but it’s also low carb and a delicious way to eat more vegetables!

Loaded mashed potatoes used to be a favorite dish before going low carb. The problem was that even though they tasted delicious, they always felt heavy in my stomach, and I would feel guilty. With this loaded cauliflower casserole recipe, I get all those flavors in a lighter, low carb side dish.

I know it’s hard to believe that kids will eat cauliflower, but they don’t know the difference. Maybe that’s being sneaky, but it’s our little secret. As long as they are getting wholesome nutrients, I am happy!

It’s also a great side dish for Thanksgiving or Christmas when you want something a little lighter alongside all the traditional favorites.

We also love this Keto Cracker Barrel Hashbrown Casserole, which subs shredded cauliflower stalks for the potatoes.

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Ingredients

• Cauliflower – The base of this cheesy cauliflower casserole. You can use fresh or frozen cauliflower, but make sure it’s cooked and drained well.
• Cream Cheese – Gives the casserole its rich, creamy texture.
• Butter – Adds flavor and makes the cauliflower extra creamy.
• Heavy Cream – Helps create a smooth, creamy cauliflower mixture.
• Egg – Helps bind the ingredients together as the casserole bakes.
• Kosher Salt – Enhances all the flavors. You can also add a little black pepper if you like.
• Cheddar Cheese – I prefer sharp cheddar cheese because it adds plenty of flavor without overpowering the cauliflower. Some gets mixed into the casserole, and the rest goes on top.
• Bacon – Cooked, crumbled bacon adds that classic loaded baked potato flavor.
• Scallions – Add a little fresh onion flavor and color. You can also use green onions.

See the recipe card for quantities.

How To Make Loaded Cauliflower Casserole

Step One: Prepare a baking dish and preheat the oven. 

Step Two: In a food processor, combine the cooked cauliflower, cream cheese, butter, heavy cream, egg, salt, and some of the cheddar cheese. Process until smooth.

Step Three: Stir in some of the remaining cheese, bacon, and scallions. Transfer to the prepared baking dish, sprinkle with the remaining toppings, and bake in the preheated oven until golden brown and bubbly.

Step Four: Transfer to the prepared baking dish, add the toppings, and bake until golden brown and bubbly.

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Variations

You are going to love every bite of this flavorful dish, but if you want to add in a few extras here and there, go for it! Try some of these ideas, but keep in mind the nutritional information will be different when you add extra ingredients.

• Ham – If you are looking for more of a meal out of this healthy cauliflower casserole, I recommend adding a little bit of ham. The flavor goes wonderfully with the bacon, cheese, and cauliflower. It makes it heartier.
• Extra Cheese – Make this cauliflower casserole even cheesier by adding some mozzarella cheese or Monterey Jack! You can use half cheddar and half mozzarella or all mozzarella. Whatever you like is going to be great!
• Ground Turkey – Brown some ground turkey and add it to the mix. This is great if you want to eat this cheesy cauliflower casserole as lunch! So good!
• Tomatoes – Top with a few fresh cherry or grape tomatoes. They give it a little tang that is a great contrast to the creaminess.
• Garlic – Love garlic? Add half a teaspoon of garlic powder to the cauliflower puree.

This Keto Broccoli Cauliflower Casserole is another fan-favorite side dish!

Equipment

You’ll need a baking dish, a food processor, a mixing bowl, and a spatula to make this loaded cauliflower casserole. If you’re using fresh cauliflower, you’ll also need a pot with a steamer basket or another way to cook it before mixing everything together.

Common Questions

Can I Use Fresh Cauliflower?

Yes, you can use fresh cauliflower for this recipe if you want. You will need to steam it for about 10 minutes, until tender, and make sure it is well drained. Fresh or frozen cauliflower both work well in this cheesy cauliflower casserole.

Why Is My Loaded Cauliflower Bake Watery?

If you ended up with a watery keto cauliflower casserole, odds are it’s because the cauliflower wasn’t drained well enough. It’s essential to allow the water to drain off. You can simply place the steamed cauliflower in a colander and let it sit for a few minutes to drain in the sink.

What Can I Replace The Heavy Cream With?

If you don’t tolerate heavy cream or don’t have it on hand, no worries! You can replace it with plain Greek yogurt instead. The cauliflower cheese casserole will still be creamy and flavorful, although it may have a slightly tangier taste. Greek yogurt also adds some extra protein.

How Do I Store Loaded Cauliflower Casserole?

Store any leftover cauliflower casserole in an airtight container in the refrigerator for 3-4 days.

Reheat the cauliflower cheese casserole in the oven at 350°F for about 10-15 minutes, or until it’s hot all the way through. You can also cover it with a damp paper towel and microwave it.

Can I Freeze Loaded Cauliflower Casserole?

Yes, of course, you can freeze this keto cauliflower casserole. Give it some extra protection by wrapping it tightly with aluminum foil, then place it in a freezer-safe container. It will last 2-3 months in the freezer.

If you are looking for an idea for meal planning or want to make a freezer meal for a friend, this is a great one!

Thaw the cauliflower casserole in the refrigerator the night before you are ready to serve it. Once it’s thawed, you can heat it up and devour. The texture may be a little softer after freezing.

What To Serve With Loaded Cauliflower Casserole

This cauliflower casserole is a fantastic side dish. It goes well with Butter Poached Chicken, Sous Vide Beef Chuck Roast, Broiled Ribeye, Smoked Paprika Pork Tenderloin, and many more dinner choices. You could even enjoy it as a light lunch, too.

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Originally Published August 28, 2019. Revised and Republished October 9, 2026.